Animella di Vitello alla Brace con Porcino alla Brace Glassato alla Liquirizia e Zuppa di Porcini con Salvia Fritta

Animella di Vitello alla Brace con Porcino alla Brace Glassato alla Liquirizia e Zuppa di Porcini con Salvia Fritta is a refined Italian dish originating from Saturnia, Tuscany, where it is served at Ristorante I Due Cippi dal 1976, as documented by creator Braciamiancora. The dish centers on grilled veal sweetbreads (animella di vitello alla brace), a traditional offal preparation prized for its delicate texture and mild flavor. Key components include grilled porcini mushrooms (porcino alla brace) glazed with liquorice, which adds a deep, bittersweet complexity, and a porcini soup (zuppa di porcini) enriched with fried sage leaves (salvia fritta) for a crispy, herbaceous counterpoint.

A great version achieves a perfect contrast: the sweetbreads must be tender with a lightly charred exterior, the porcini glazed without overwhelming the mushroom’s earthiness, and the soup velvety yet robust. The liquorice glaze is a distinctive touch that elevates the dish beyond typical Tuscan grilling. Regional variations may substitute sweetbreads with other offal or omit liquorice, but the combination at I Due Cippi is uniquely tied to Saturnia’s culinary identity. The dish exemplifies the restaurant’s commitment to local ingredients and wood-fired techniques, as highlighted by Braciamiancora’s coverage on ReTubeIt. Though not widely replicated, its fusion of smoky, umami, and slightly sweet notes makes it a standout in contemporary Italian cuisine.